1 Peel potatoes and the onions. Cut potatoes into cubes and cut onions into strips. Rinse, trim and cut leek into rings. Saute vegetables in hot butter. Deglaze with broth. Add bacon, thyme and bay leaf. Cover and gently simmer for about 30 minutes.
2 Remove bacon and herbs from soup. Dice bacon, puree soup with an immersion blender and season with salt and nutmeg. Add bacon again.
3 Pour into bowls and serve garnished with thyme.